Sheet Pan Shrimp and Veggies (2024)

Juicy shrimp and a medley of colorful veggies shine in this shrimp sheet pan dinner. It’s crazy easy, mess-free, and absolutely delicious!

I love this sheet pan dinner because as a mom, I’m always looking for recipes to minimize stress in the kitchen. Instead of ending up with a mountain of dishes after cooking, I only have to wash one pan! That’s why I created this shrimp and veggies recipe — less mess, more time for you.

Sheet Pan Shrimp and Veggies Video

How To Make Sheet Pan Shrimp and Veggies

I wasn’t kidding when I said this recipe was easy — all it takes is 25 minutes and three steps. Do a bit of slicing and seasoning, slide the veggies and shrimp under the broiler, and relax.

• Chop the veggies: Wash and dry the veggies. Slice them into 1/2 inch thick pieces.
• Season the veggies and shrimp: Line a 13×18 inch baking sheet with parchment paper. Place the veggies and shrimp on the baking sheet and season with the garlic parsley salt and olive oil. Toss to coat and arrange the mixture into an even layer.
• Broil away: Slide the tray into the preheated oven. Roast the veggies and shrimp under the broiler at 450°F (or medium setting) for about 8-10 minutes. Enjoy!

Hot tip: Sprinkle freshly grated Parmesan cheese over the veggies and shrimp before broiling to add even more flavor.

Tips From the Kitchen

I tested so many versions of this sheet pan shrimp and veggies meal over the years, and I compiled a list of tips to help you along the way. No fussy ingredients or techniques here!

• Get creative with veggies! I call this recipe my “clean out the fridge” meal because any kind of vegetables can be used. Squash, potatoes, asparagus, cherry tomatoes, cauliflower — you name it.
• Cut the veggies evenly. The veggies should be roughly the same size as the shrimp to ensure they cook at the same pace.
• Keep the seasoning simple. Believe me, I tried every kind of seasoning under the sun with this recipe. But at the end of the day, good ol’ garlic parsley salt was always the winner. Let the intrinsic flavors of the shrimp and veggies shine!
• Avoid overcrowding. There’s quite a generous amount of veggies, so a 13×18 inch baking sheet (or any large sheet pan) is ideal to fit everything. Arrange the veggies and shrimp in a single layer to prevent a soggy outcome.
• Fire up the broiler. Sure, we could just bake the veggies and shrimp — but there’s something special about the beautiful roasted effect of the broiler. Broiling adds flavor and color, and it even shortens the cooking time.
• Test the veggies with a fork. The cooking time depends entirely on the size and type of veggies, so don’t rely too heavily on the clock. Whenever a fork easily pierces the veggies and the shrimp are pink and opaque, the sheet pan dinner is done.

Ways To Serve

I love how this sheet pan shrimp and veggies makes an entire meal for my hungry family — the positive feedback is music to my ears! We love this dish with a squeeze of fresh lemon juice and sprinkle of fresh herbs. When we’re craving carbs, a side of basmati rice (or brown rice), quinoa, or buckwheat hits the spot. For an even more indulgent side, creamy one-pot pasta is our go-to.

Storage & Reheating

Trust me — this sheet pan dinner is so good you’ll want to have it on repeat! If you’re lucky enough to have leftovers, follow these instructions to enjoy them again later.

• Storage: Store the veggies and shrimp in an airtight container in the refrigerator for up to three days.
• Reheating: Reheat the veggies and shrimp in a skillet over medium-high heat until they’re sizzling, or pop them under the broiler again.

More One-Dish Recipes

• One Pan Sausage and Vegetable Bake — A medley of spicy sausage, shrimp, and delicious veggies
• Sheet Pan Chicken and Potatoes — Juicy, easy to make, and full of roasted flavor
• One Pan Beef and Broccoli — Beef strips and broccoli tossed in a sweet garlic soy glaze
• Sheet Pan Pancakes — No more standing over the stove flipping flapjacks!